Thursday, September 7, 2017

Deep Fried Threadfin Fish ( Ikan Senangin ) With Balsamic Vinegar Sauce


Recently I bought quite a lot of Threadfin Fish or locally known as Ikan Senangin as I have grown to love this fish.  Good in curries and savoury dishes like the one above.  I used balsamic vinegar as a sauce for this deep fried Threadfin fish instead of using rice vinegar to give this dish the sweet and sour taste. I learned to slice the fish at an angle from YouTube ,it not only helps to cook the fish faster and give extra crispness to the fish, it gives a good presentation too when you have guests to dinner.

This simple to prepare and flavor packed dish is a to keep in my kitchen menu. Even hubby Wildboar who is not a fish eater loves this dish, the sauce and especially the crispness of the fish meat.  Balsamic vinegar taste good in salad and dishes like the above.  The trick is to add a tsp of brown sugar to the balsamic vinegar and tada you got the best sauce for fish dish or dressing for salad.  Try it to believe me :)


I learned to slice the fish at an angle from youtube
it not only helps to cook the fish faster and give extra
crispness to the fish, it gives a good presentation too


season the fish with sea salt and coat with corn starch before
putting into the hot oil for deep frying


I love the extra crispness when the fish is slice
at an angle :)


once the fish is done, prepare the sauce for the
fish. Balsamic vinegar and brown sugar
and a thickening sauce is the magic ingredients
for the sauce



Deep Fried Threadfin Fish  With Balsamic Vinegar Sauce

Ingredients:

1 medium sized Threadfin Fish / Ikan Senangin / Ma Yau Yue from fish monger - cleaned
1 tsp of sea salt
corn starch for coating

vegetable oil for deep frying

Deep frying Fish

1. Slice the fish body at an angle , rub sea salt all over the fish , sprinkle corn starch on the body of fish. Heat oil ( enough to cover the fish ) over high heat. Once the oil is smoking, put in the fish on its belly and deep fried till crispy on the outside and cooked inside.  Lift it up and place on paper towel to remove excess oil.  Once that is done, place the deep fried fish on a serving plate, while you prepare the sauce.

Sauce:
some grated carrots
1 clove of garlic - sliced
2 bird's eye chilli - sliced
1/4 cup balsamic vinegar
1.5 tsp of brown sugar
a pinch of salt
1/4 tsp of corn starch and 2 tbsp of water - to make thickening
1 tbsp of rice bran oil

Prepare the sauce:

Saute garlic slices and chilli with 1 tbsp of rice bran oil in a non stick pan till fragrant, add in balsamic vinegar, brown sugar,  and thickening . Once the sauce thickens, add in salt to taste and
grated carrots.  Dish up and pour sauce over the deep fried fish.  Serve immediately to enjoy the crispness of the fish.

Note:  If you have pickled ginger, you can add to the sauce or as a side dish for the fish.


 Enjoy !






Monday, September 4, 2017

Mangalore Style Dry Chicken Curry/ Kori Sukka


I can't believe I actually cooked a South Indian curry dish.  My hubby, Wildboar and I loves South Indian curry and we will occasionally eat at stalls selling South Indian Curry . I was actually inspired to cook this Mangalore style dry chicken curry by a Facebook friend and by just looking at her photo of this dish that she posted up  , I knew I had to cook it.  I googled for the recipe and found one that I liked and tada, an aromatic and delicious Mangalore Style Dry Chicken Curry was served for dinner. Hubby said to keep the recipe and cook again using Kashmiri Chilli Powder :)

Now that I have succeeded in cooking my own South Indian curry, be rest assured that I will be trying out other South Indian dishes in the near future.  Though the color did not match the actual dish, I knew my mistake in not reading the recipe post to the end or rather did not register in my head pointers given by the author of the recipe :p That is the Elin I knew ! To get a nice red color, remember to use Kashmiri chilli or chilli powder for color and heat.  This dish is awesome and it is unique as I agree with author of this recipe when he quoted  "Morsels of chicken fried over a low flame with grated coconut and spices. Fresh flavours of the grated coconut is the unique touch of this preparation "  This recipe has been tailored and made easy for people like me, so I would encourage my readers to try this recipe if they are like us, into South Indian curries :)

Thank you Arun, author of blog The Take It Easy Chef for sharing such a wonderful recipe :)


these are the spices used, not too heavy, just perfect for us
 pan fry the spices except the dried chilli till fragrant 
but not burnt on low flame


add oil and add in onions and dry chilli
and continue to fry till the onions turned slightly 
brown

 

pound or blend till a paste is form, I wanted to have
some texture on the meat so I pounded it not to 
a fine paste but slightly course but not too coarse of course

 marinate the chicken pieces with the pounded spice paste
in a wok and cook under low flame with lid cover for 10 mins 
till fragrant and cooked through, 
remove lid and  keep stirring so that it does not
get burnt at the bottom


add in fresh grated coconut last and continue
to stir fy till the grated coconut is well incorporated
if too dry , can add a bit of water


dish up and serve as a side dish but I serve as our
main dish for dinner :)

a keeper for sure...as long as hubby loves it, I will
cook again and again....so aromatic and tasty


Mangalore Style Dry Chicken Curry/ Kori Sukka - adapted from The Take It Easy Chef

ingredients:

500 gm chicken  -cut into small pieces
2 medium onions
4-5 lcoves garlic
1 sprig curry leaves
1/2 cup grated coconut
salt to taste

For frying 
4 dry red chilli * use Kashmiri chilli or Kashmiri chilli powder for heat and color
2 red chilli
1 1/2 tbsp coriander seeds
4-6 whole black pepper
1/4 tsp fenugreek
1/4 tsp fennel seeds
1/4 tsp cummin seeds
1 inch cinnamon stick
2-3 cloves
1/4 tsp turmeric powder * I used fresh homegrown turmeric
1 tsp tamarind

Method:

1. Clean the chicken, and cut into small pieces.

2. Get all the ingredients listed under "For frying" ready.

3. Heat a pan, and dry fry* coriander seeds, whole pepper, fenugreek, fennel seeds, cumin seeds, cinnamon, and cloves.

4. When they are almost fried, add the dry red chillies or Kashmiri chilli/powder

5. Now add a little oil, garlic and half of the sliced onions. 

6. Fry while stirring frequently. Fry till the onions start turning brown.

7. Add turmeric powder and mix well. Switch off and let the mixture cool down.

8. Add 1/4th grated coconut, tamarind, and grind the mixture to a smooth paste in a blender.

9. Heat some oil in a pan, and fry the remaining onions to golden brown.

10. Add the chicken pieces, curry leaves, salt and fry on a high flame for another 2 minutes while stirring occasionally.

11.  Add the ground paste, stir well, reduce to a low flame.

12.  Cook with the lid closed for 10 minutes.

13. Open the lid. The chicken should be cooked by now. If the consistency is too dry, add a little water.

14. Add the remaining grated coconut, and mix well. Check for salt. 

15.  Cook for a couple more minutes while keeping an eye on the consistency. Don't let it go too dry.

16.  Garnish with some coriander (cilantro) leaves, and serve hot with neer dosa, chapati or rice.

             
 Enjoy!

Wednesday, August 30, 2017

Boiled Pork Belly With Ginger Shallots Oil Dip


I could never resist something delicious like pork belly, one of my favourite part of a pig.  Very often I made Bossam -Korean boiled pork belly  or braised pork belly .  Since I have a slab of pork belly in the freezer. I took the opportunity to cook this simple and yet delicious boiled pork belly.  How can a piece of boiled pork belly be delicious. The secret is the dip which is the accompaniment for the simple boiled pork belly.  You can either make this aromatic and addictive ginger and shallots dip or eat the boiled meat with kimchi wrapped in lettuce. Hubby loves it and as I have said, I could never resist this . I rather die happy then to abstain from eating this artery clogging pork belly with the most delicious dip.


Aromatic dip consists of 
chopped ginger, shallots, chilli and coriander
 Place the chopped ingredients and salt in a small bowl
and pour adequate hot rice bran oil, it should gives a sizzling sound


 slice the boiled meat into 1/4 inch thick
make sure the meat has cooled down before slicing


Boiled Pork Belly With Ginger Shallots Oil Dip

ingredients:

A slab of pork belly with rind on ( ng fa lam ) about 600 gm
a few slice of ginger
a stalk of spring onions- wash off dirt and tie into a know
1500ml water

Dip 
6 shallots
1 thumb size  ginger
4 pieces of bird's eye chilli
a few sprigs of coriander leaves
2 tsp of sea salt
1/4 cup or more  rice bran oil

Method:

Boil 1500ml of water in a soup pot, , add in spring onion and ginger. Once the water is boiling, add in the slab of pork belly and lower heat, slowly simmer the meat till tender and cooked through.  Take out the meat and let it rest 10 mins .  Slice into 1/4 inch thick pieces. Arrange the slices neatly on serving plate with the dip sauce in the center of plate.

To make the dip

Chop the shallots, ginger, chilli and coriander leaves till fine .  Place all the chopped ingredients in a small bowl.  Sprinkle 2 tsp of salt on the surface of the chopped ingredients. Heat up the rice bran oil. Once it is smoldering hot. Pour over the chopped ingredients.  You will be able to hear a sizzling sound. Serve this dip with the boiled pork belly.

Enjoy !

One Stop Printing In Singapore

After retirement, I was wondering how am I ever going to survive with the income slashed to 50% .  I have to be quick to think what I should do to generate more income. I registered a sole proprietor company and started my own business .  The start up was a bit slow but now it is catching up and I need to print more business cards , presentation folders , letterheads and leftlets. I consulted my business consultant , who is also my son, and he recommended me Gogoprint , a one stop printing in Singapore . Free delivery all over Singapore and  48 hours delivery available.  It is so convenient and they vouch a 100% satisfaction guarantee.  I love it as it is a one stop printing, less hassle and their prices are surprising lower than the price I normally gets from my regular printer. 



Besides printing business cards, flyers and digital booklet. Printing wedding cards, invitation cards, paper placemat , greeting cards , tags, posters, gift vouchers and table tent are available too. It is truly a one stop printing for me.  My son showed me how to print on line with Gogoprint.   Yes, it is so easy ,just 4 simple steps and I can have my printing done.  Wow, technology really has me in awe! I recommended my Singapore clients to Gogoprint and they too find it so convenient and they think that their pricing is fair, after all it is free delivery all over Singapore.




Do check out their website if you are impressed like I am :)


Jeulia Best Selling Wedding Bands For Women

" Snowdrops and daffodils
Butterflies and bees
Sailboats and fishermen
Things of the sea
Wishing-wells
Wedding bells
Early morning dew
All kinds of everything remind me of you "

I practically grew up listening to this song . I grew up thinking one day I would have a fairy tale wedding but alas I had a simple wedding with just a plain gold wedding band to an ordinary man who loves me to bits.  Today,  women are more blessed. Jeulia have more intricate designs of wedding bands for women .  My BFF recommends Jeulia website to me, she showed me their range of beautiful women wedding bands and I am really impressed.  Jeulie has come out with beautiful wedding rings for women and have many choices to pick for their wedding.  A ring is a symbol of marriage, the wedding ring represents union and commitment of spouses for life. ... It is the ring of love.  I remembered my engagement ring was a plain gold band with a small diamond in the center. But my wedding ring was a simple plain gold band.  Nonetheless it is a symbol of union and commitment and love. 

Look at the design of this wedding ring. It is Jeulia Two Tone Intertwined Round Cut Created White Sapphire. The moment I set my eyes on it, I knew I have fallen deeply in love with the design.  It would be great to have this for my 40th wedding anniversary . Hubby and I are planning to renew our wedding vow again  on our coming 40 years together.  If God's willing, why not ?   I have KIV another 2 more wedding rings.  

This is another one that I have KIV for my 40th wedding anniversary ring . A beautiful Jeulia Round Cut Created White Sapphire...elegant cut and classy. I love this too :)

This Jeulia ring is  elegant looking.  Has a two toned round cut created white sapphire.  Oh , I wish I could have all these 3 rings.  But I can have only one !  Nevermind, for every following anniversary, I shall pester the hubby to get me the rest.  I really have to thank my BFF who is also my daughter for recommending the website to me.  

Thursday, August 24, 2017

Steamed Stuffed Silken Tofu


Sometimes we need to create a dish which is soothing to the throat and yet satisfying to the stomach. What better dish other than tofu with minced meat fillings. This would suit the demands from my throat and yet the tummy will not complain too much.  So this was created. Silken tofu stuffed with minced meat fillings.  Simple , delicious and satisfying even to my hubby who is a meat eater.  I cooked a simple sauce to make it even more complete. Did a little decorative toppings to make elevate the dish to restaurant standard.  Food presentation makes a lot of difference.   This simple dish is easy to prepare and you order tofu dish from restaurants , the only thing is different preparation.   . A tofu dish which is soothing to the throat and yet satisfying to the stomach. The young and old will definitely enjoy this dish. Of course, I do sometimes steam them with soy sauce and garlic oil . Just as nice but sometimes if I want to impress the hubby, I will fill the silken tofu with minced meat fillings. A comfort food for the family .

I used three ingredients for the fillings ,minced pork , fish paste and prawn paste in the ratio of 3:2:1 , stir them together evenly with a dash of white pepper and sesame oil and a pinch of salt till it turns into a sticky paste.  Once it turns sticky , it is ready to stuff into the silken tofu. Such an easy dish to prepare .

use a teaspoon to scoop out a bit of tofu
in the center to make space for the fillings


 fill up the tofu with the meat fillings


decorate the top with sliced spring onions and
sliced red chilli


steam in boiling steamer for 10-12 mins till the filling
is cooked. 


make a sauce to go with the stuffed silken tofu yummz!

Stuffed Silken Tofu 

ingredients: 

1 piece of silken tofu - cut into 6 equal pieces

fillling:
mixed the filling ingredients together and stir till it turns sticky
60 gm minced pork
40 gm fish paste
20 gm prawn paste 
a pinch of salt
a dash of white pepper
1 drop sesame oil 

garnishings

2 or 3 chilli padi
1 stalk spring onion - sliced
some coriander leaves

Thickening Sauce:
1 tbsp of oyster sauce
1 tsp of corn starch
1/2 cup of chicken broth

Method:

1. Cut the silken tofu into 6 equal pieces (cut half  then another 3 pieces on each half )

2. Use a teaspoon, scoop out a bit of tofu from center to make space for fillings.

3. Put the minced pork, fish paste , prawn paste, white pepper, a pinch of salt and a drop of sesame oil onto a bowl and keep stirring till you get a thick and sticky paste.

3. Gently stuff in the fillings onto the tofu. Repeat till all the tofu is done.

4. Arrange nicely on a plate for steaming. Garnish with sliced chilli padi, spring onions on surface of fillings.

5. Heat up steamer, once water is boiling, place the plate of stuffed tofu on the rack and steam for 10-12 mins or until the filling is cooked through.

6.To prepare the sauce. Combine all the sauce ingredients in a bowl till well mixed. Give it a quick boil. Once the sauce has thicken, dish up and pour over the steamed stuffed silken tofu. Add coriander leaves on top of each stuffed tofu. Serve hot.

Enjoy!





Monday, August 21, 2017

Masak Lemak Chili Padi Ikan Senangin


I could not believe  that I seriously cooked this dish for dinner.  I would normally order this dish from my office canteen when I was still working then.  This is not a planned one.  It was a moment craving and by being adventurous enough to try cooking this dish, it has taken my homecooking to another level. I seldom cook malay dishes besides nasi lemak. And having said that, I was happy that I cooked this dish.  Googled internet for a good one and found most of them doesnt have shallots .  So I prepared my own list and added shallots to it. Because I believe that shallots will add flavor and sweetness to the gravy.

I bought a lot of Ikan Senangin ( Threadfin Fish ) when it was in season the past one month and have stored them in the freezer. Ikan Senangin is perfect for this dish.  Homegrown turmeric made it even more special and delicious .  I have no regrets cooking this dish. It was awesome in taste and so appetising, even my Wildboar loves it.  That speaks volume as WB is not into fish. He is more a meat person than a fish person.  He loves the gravy which is tasty and delicious.  Will be trying out other Malay and Indonesian dishes in the future :)  


Ikan Senangin ( threadfin fish )


tip: add in salt before the gravy boils
to prevent the coconut milk from separating into oil 
( pecah santan )


just a few ingredients and a flavorful and
delicious dish for dinner

love it and will definitely cook this dish again


glad that Wildboar loves the gravy so much that
he asked to cook again, and more gravy since he doesn't eat fish.
I can cook this using chicken, it will be awesome too for sure.

Masak Lemak Chili Padi Ikan Senangin

ingredients: 

1 whole Ikan Senangin -  cut into few pieces, rub salt on pieces
(A)
1/2 tbsp of  pounded fresh turmeric 
1 stalk of lemongrass - take the white part and crush it
2 pieces of tamarind slices
1/2 cup santan mix with 2 cups water
1 or 2 tsp of sea salt
3 shallots -pound
10 chili padi - pound

Method:
Put ingredients (A) into wok and simmer under medium  low heat.  Once the gravy boils, put in the pieces of fish and continues to simmer till the fish are cooked through.  Off heat and  serve hot with rice.

Enjoy!



Wednesday, August 16, 2017

Homemade Sushi For Lunch


K-drama has in a way influenced my love for Korean dishes . My daughter has played a part too in influencing me towards  Korean and Japanese food.  In the past few years , my Wildboar has taken a  liking to sashimi and kimchi too.  It makes eating so much fun now that we both have common food interest.  We eat Japanese food quite often too.  Today post is on my homemade sushi ....

We had a sudden craving for some sushi and since there is still have half a bag of short grain rice in the fridge, I made some sushi for our lunch.  It is light and easy and fun time for me too.  Jusco is nearby ,  bought some chuka idako and some japanese cucumber and I am ready to go.  I cooked some chicken kimchi and egg omelette for fillings besides the chuka idako for the WB. Sushi is such a versatile rice roll.   You can have any fillings of your choice.  Hubby loves the sushi I made . Oh well, as long as he is happy, I am happy too . I don't mind making sushi, its fun and I love eating them.

I realised I have not been active in blogging since I retired but that does not mean I have stopped cooking :) in fact I have been cooking more than before , just can't find the time to blog. I have been very preoccupied with the garden and photography :p 


fillings - chuka idako, egg omelette and chicken kimchi

 

this may need practice :)


I need to practice more for a perfect looking sushi roll
 

happy that I managed to make a perfect one and that the fillings
did not oozed out of the roll :p


serve the sushi on the new piece of pine wood for serving
from Daiso


the chicken kimchi is as good as the chuka idako maki



Sushi Rice ( adapted from Sushi Tales by Roger Wong )
 
250 gms short grain rice
500 ml water
1 piece 10cm x 10 cm konbu ( kelp) * optional

Seasonings:

20 g fine salt
75 g fine sugar
100 ml Japanese rice vinegar

Method:
1. Mix salt, sugar and vinegar in the pot and simmer over heat till mixture is dissolved. Set aside.
2. Using both hands, wash rice gently for a few times till rice water becomes perfectly clear then drain. Add some water and soak the rice for 30 minutes. Drain and add 500ml water. Add in the konbu and cook for 15 minutes in a rice cooker. When the rice is cooked, let it stand in rice cooker with covered lid for 15 minutes before removing lid.
3. Transfer cooked rice into a wooden rice tub, pour prepared seasonings mixture evenly over sushi rice and stir well with wooden lade . Use a fan to cool the rice for 5 minutes. The rice is ready for use.
** ( I used only 3/4 of the vinegar mixture )

Omelette Nigiri ( adapted from Sushi Tales by Roger Wong)

Ingredients:
1 piece roasted seaweed sheet
400g sushi rice

Omelette

12 eggs
70g sugar
2 tsp salt
40 ml Japanese rice wine (sake)
180 ml fresh milk
1 tbsp cornstarch

Method:
1. Combine all omelette ingredients and bet evenly.
2. Heat up some oil in a square pan. Swirl the pan to ensure the whole pan is glazed with oil. Pour in about 90 ml of omelette mixture and cook over medium heat till 90% done. Fold it up to the side with a thickness of about 6cm using chopsticks.

3. Heat up some oil again on the empty part of the pan and add more omelette mixture. Lift up the omelette slightly at the side to allow the newly added omelette mixture to flow underneath. Cook till 90% done then fold it up again and set it on top of the previous omelette.

4. Repeat the steps until all omelette mixture is used up. Square omelette with a wooden block and remove. Leave to cool.

Cut omelette into 20 slices. Cut roasted seaweed sheet into 20 strips of size 10.25cm X 1 cm
Mould sushi rice into 20 rice balls. Place a sushi rice ball on top of each slice of omelette and press each rice ball into rectangular shape. Flip over and press a few more times till omelette is secured to the sushi rice. Wrap rice ball with a roasted seaweed strip and serve.
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